Potatoes - 3 Cheese Potato Gratin

By á-47

Ingredients

• 11/2 cups milk
• 1 cup heavy cram
• 1 clove garlic, smashed
• 1 tea.l salt
• 1/2 tea. white pepper
• 1/8 tea. cayenne
• 1/8 tea. nutmeg
• 3 lb. russet potatoes, peeled and thinly sliced
• 1/2 cup shredded sharp Cheddar
• 1/2 cup shredded Swiss
• 1/4 cup grated Parmesan
• 1 Tbsp. flour
• fresh snipped chives

Preparation

Step 1

Coat a 2 qt. casserole dish with nonstick spray.

Combine milk, cram, garlic, salt, white pepper, cayenne, and nutmeg in a large saucepan. Add potatoes and bring to a boil. Cover pan, reduce heat to low, and simmer 8 minutes; discard garlic.

Toss Cheddar and Swiss with flour. Layer half the potatoes in prepared casserole dish. sprinkle half the cheese mixtur4e over the potatoes. Add remaining potatoes and pour the milk mixture over top. Sprinkle with remaining cheese mixture. Dover gratin and chill until ready to bake (up to 1 day ahead).

Preheat oven to 425 degrees. Coat a piece of foil with nonstick spray and tightly cover baking dish; bake 30 minutes. Remove foil and bake until gratin is browned and bubbly, 25 minutes; rest 10-15 minutes before serving.

Garnish gratin with chives.